New York Cheesecake - cooking recipe

Ingredients

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or 3 tablespoons margarine, melted
1 teaspoon cinnamon
5 (8 ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
3 eggs
1 cup sour cream
1 (21 ounce) can cherry pie filling

Preparation

Mix crumbs, 3 tablespoons sugar, butter and cinnamon; press onto bottom of 9-inch spring form pan. Bake at 350 degrees for 10 minutes. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is set. Run a small knife around the rim of the pan to lossen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with cherry pie filling.
Tips: To cut perfect cheesecake slices, use a wet knife.
Storage suggestions:
This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.